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No Onion No Garlic

Does not contain nuts and seeds

Serves: 2 people


Thin Buttermilk - 2 cups 

Besan - 2 tablespoons

Urad dal - 1/2 cup

Green Chillies - 2 small

Ginger - 1 small piece

Onions - 2 small (optional)



Curry Leaves - few sprigs

Fennel seeds/Saunph - 1 tsp (optional)

Fenugreek seeds/Menthulu - 1 tsp

Hing - a fat pinch

Turmeric - a pinch

Salt - As needed

Red Chillies - 2

Oil  -  to shallow fry


  1. Soak Urad dal for two hours. Grind it with salt, one green chilli and ginger to vada batter consistency. 

  2. Deep fry them as small punugulu in oil.

  3. To the thin buttermilk, add salt, besan and beat it well without lumps. If necessary strain the mixture. 

  4. Add one tablespoons of oil to kadai, heat it up. Once the oil is hot, simmer the stove, add fenugreek, fennel seeds, curry leaves, chopped green chilli, hing, turmeric and red chillies.

  5. Adjust the chillies according to your spice level.

  6. Add buttermilk to this tempering. 

  7. Keep the flame on simmer else buttermilk may curdle up.

  8. Just let the mixture heat up for five min and  add punugulu at the end. Do not let the dumplings cook. They should be crunchy and juicy.

  9. Switch off the flame. Add freshly chopped coriander and serve with rice.

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